Serves: 8
Total Calories: 541
1. Sort the beans and remove any debris. Rinse in a strainer and put the beans into a large saucepan with the oregano and bay leaves. Add water to about 2 inches above the level of the beans. Bring to a boil, uncovered, then reduce heat, cover, and simmer until the beans are tender and the broth thickens, about 1 1/2 to 2 hours. Stir the beans occasionally, and add more water if needed. When the beans are tender, add 1 teaspoon of the salt. Reserve off heat.
2. Preheat the oven to 450°. Put the tomatoes in a foil-lined pie plate and roast in the oven until the skins are lightly charred and the tomatoes are soft and wrinkled, 25 to 30 minutes. Meanwhile, soak the chiles in hot water 30 minutes.
3. While the tomatoes roast and the chiles soak, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring, 3 minutes. Reduce the heat to low, cover, and cook the onion and garlic until golden.
4. Drain the chiles and discard the water. In a blender, purée the cooked beans, tomatoes, chiles, onions, and garlic, in batches until smooth. Return the purée to the saucepan, and stir in the chicken broth. Bring the soup to a boil, uncovered, over medium heat, and cook, stirring frequently, about 5 minutes. Adjust seasoning.
5. Prepare the garnish: Heat 1 inch of oil in a small skillet. Fry tortillas until crisp transfer them to a plate, then fry chiles 3 to 4 seconds. Serve the soup topped with crisp tortilla strips, fried chile strips, and the cheese.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tarascan Bean Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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